Beverage Development


beverage development



beverage development

BEVERAGE DEVELOPMENT AT PTM FOOD CONSULTING

Beverage development utilizing energy drink technologies is a specialty at PTM Food Consulting. The company has worked extensively in the innovation of beverage development and has developed some of the best tasting energy drinks on the market with no bitter aftertaste by utilizing custom flavor masking technologies. Other innovations in energy drink development is infusing the correct amount of amino acids and energizing extracts that the user can feel. This critical ideation aspect can give our client the point of difference in a crowded marketplace when their beverage is formulated by PTM Food Consulting.

Company President and Sr. Scientist Pete Maletto has vast experience in nutraceuticals and alternative medicine which gives the company quite an advantage in this area of beverage development (functional beverages). This development and formulation design with energy drinks can prevent the "energy drink crash" utilizing the correct amount of amino acids, which provides brain neurotransmitters that usually get depleted by caffeine and sugar.

BEVERAGE DEVELOPMENT CASE STUDY

Client is a large beverage manufacturer that wants an edge in the energy drink marketplace. They want their beverage formulation to address the negative effects that plague all energy drinks. These negative effects are identified as poor taste, too high sugar content, aspartame negativity, high fructose corn syrup negativity, and end of day crashing. The beverage development plan is a unique energy drink low in sugar version in with the common flavors of grape, orange and citrus. Pete addresses the usual energy drink poor taste issue in his beverage development by using flavors and masking agents that have an affinity to block bitter notes and he successfully achieves a smooth tasting flavor note in ALL flavors.

Rather than using the usual unhealthy ingredients such as high fructose corn syrup, Pete utilized crystalline fructose and trehalose to help the user maintain proper levels of blood sugar energy over an extended period of time and used 50% less sugar. While using the proper sugars to prevent crashing he also utilized specific amounts of amino acids to boost levels of the energizing neurotransmitters norephinephrine. Pete also boosted the focus providing neurotransmitters called acetylcholine from nutrients which gives the user an extreme edge in feeling not just energy, but focus and concentration. He also included vitamin co factors such as B3, B5, B6 and B12 as well as herbal extracts guarana, kola nut, yerbe mate, milk thistle, korean ginseng and green tea extract. Also included to energize the user was Caffeine Anhydrous and Citrate.

All these product development implementations by PTM Food Consulting are completely new innovations in beverage development here in the US. This can give the marketer a real point of difference in a competitive marketplace. The sensory panel conducted of 18-35 year old males showed that the energy beverage far exceeded the leading competition in the taste category and qualified the buzz as "intense but very pleasant" with a large reduction in the energy drink crash. Some panelists noted they had no drop-off after 5 hours. The client was very happy with the sensory panel results. Once contract manufacturers are identified, the energy drinks can be manufactured using strict quality control measures established by PTM Consulting. All contract manufacturers are monitored for quality and integrity throughout the entire beverage development and manufacturing process.